Cucumber Raita.

 

This simple blend of cucumbers, yoghurt and herbs add a burst of freshness to curries, bbq meats and more!

I cannot lie, I cringe every time I hear someone pronounce raita as “ray-ta”. Don’t know why, I just do. Maybe it’s because I grew up calling this simple blend of cucumbers, yoghurt and herbs and spices “rye-ta” as many other Indians do. But then again, I know I’m guilty of saying “pie-ella” instead of “pie-yay-yah”. Thankfully, I learnt a number of years ago that the hearty French salad is actually pronouced “niece-waas” and not “nick-oise” and I’m always conscious of “chore-eeth-o” for the spicy Spanish sausage. Pitch Perfect‘s Adam Devine created this hilarious video with Bon Appétit to educate the world on the correct pronunciation of many foods we love:

But I digress. The main point here is that raita is actually super easy to make and at it’s core, only requires 2-3 ingredients – fresh and crisp cucumbers, creamy greek yoghurt and a pinch of something tasty like fresh herbs, chillies, garlic, cumin or whatever you have in your pantry. I love using Lebanese cucumbers for my raita because they are just so juicy and flavoursome. Some recipes will tell you to wring out the moisture from the cucumber flesh, but really, #AintNobodyGotTimeForThat, so I choose to keep my recipe nice and simple.

I’m using SpiceVine‘s Coriander Zing Marinade to add a burst of flavour and natural bright green colour to my Raita*. This multiple award-winning range of fresh marinades contain all-natural ingredients, are gluten-free and made right here in Sydney so you know they’re going to be tasty. Order yours here.

It starts with some yoghurt.

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Chop Lebanese cucumbers into 1cm cubes.

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Give it a mix.

Prep Time 15 mins | Cooking Time 0 mins | Makes 1 cup
Ingredients:
  • 1 cup Greek Yoghurt
  • 2 tbsp SpiceVine Coriander Zing Marinade
  • 2 medium Lebanese cucumbers
Method:

Place the yogurt in a mixing bowl and add the SpiceVine Coriander Zing marinade. Stir to combine.

Finely dice the cucumbers and stir through the yoghurt. I didn’t find I needed to add any seasonings but feel free to do so. Place into an airtight container in the fridge until ready to use.

Brendon’s Tips:

  • I prefer using Lebanese cucumbers for raita because they are so flavoursome and juicy.
  • You could also flavour your raita with chilli powder, fresh chillies, garlic, finely chopped mint or cumin powder if you prefer.
  • Raita is a great accompaniment to many Indian Sub-Continental, Arabic and Greek Dishes and also tastes great with bbq meats and burgers.

 

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Happy Cooking and Keep Smiling,

Brendon

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A post shared by Sydney • Food • Life • Travel (@brendonthesmilingchef) on

*Note: Brendon The Smiling Chef was gifted with a selection of SpiceVine marinades for this post. All words, thoughts and opinions are my own.

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